Spicy chili paste without vinegar and sterilization. Delicious seasoning for any dish

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I add this pasta (seasoning) to borscht, to marinades for meat, to kebabs, to some Korean salads, to appetizers - in general, wherever you need to add spice. The recipe is very simple, try it!

Preparation:

To prepare chili paste, you will need 500 grams of hot pepper. I do not recommend taking more pepper, because the seasoning turns out to be spicy and you need to add very little to the dishes, it is consumed slowly.

Immediately, I want to warn you that you must work with gloves and in no case touch your face with your hands, otherwise you cannot avoid a long and strong burning sensation later.

Wash the pepper pods, cut off the stalks and remove the seeds. Now beat the pepper with a blender with 3 tablespoons of salt until a homogeneous pasty state. For the convenience of whipping, pepper can be divided into 2-3 parts.

If you do not have a blender, then the pepper can be scrolled through a meat grinder twice, the result will be almost the same.

We lay out the resulting mass in jars (pre-wash and dry well) and close hermetically with lids. We store the seasoning in the refrigerator.

The pepper stays fresh, but the seasoning lasts a long time. A year or more will definitely stand in the refrigerator. We add as a seasoning to any dishes. Bon Appetit!

Read also: Delicious appetizer: "Armenian style" pickled pepper with garlic

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